Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Subject Description Form Subject Code ABCT3002 Subject Title Food Chemistry Credit Value 3.0 Level 3 Pre-requisite / Co-requisite/ Exclusion Organic Chemistry (ABCT2023) / Organic Chemistry I (ABCT242) Objectives This subject aims to provide students with the understanding of the basic chemistry of the major food constituents (carbohydrates, lipids and proteins) and the minor food components (vitamins, pigments and food additives). The chemical reactions and changes in the constituents of major food products during harvesting, handling, processing, and storage will be emphasized. Intended Learning Outcomes Upon completion of the subject, students will be able to: a. understand the chemistry underlying the properties and reactions of various food components; b. explain the behavior of food components on processing, cooking, and storage; c. recognize the impacts of chemical reactions occurring in foods on their safety, sensory and nutritional qualities; d. integrate chemistry with the quality attributes of food and apply knowledge to solve real-life problems in food preparation, processing and storage; e. demonstrate analytical power, critical thinking and communication skills. Subject Synopsis/ Indicative Syllabus Introduction Major and minor components in foods; examples of chemical reactions occurring in foods and the impacts on their safety, sensory and nutritional qualities. Carbohydrates Structure, properties and reactions; mono-, oligo- and polysaccharides and their roles in foods; gelatinization and retrogradation of starch; modified starches; fibres and gums; pectin and fruit pectin gels; caramelization and Maillard reactions; composition and properties of cereals, fruits and vegetables. Lipids Classification, structure and properties; deteriorative reactions of lipids – autoxidation and lipolysis; modification of fats – hydrogenation, interesterification, acetylation and winterizing. Proteins Amino acids; protein structure and properties; reactions during processing – denaturation, non-enzymatic browning and cross-linking; functional properties; structure and composition of milk, eggs and meat; milk proteins – effect of heat, acid and rennin; meat proteins – chemistry of meat colour and effect of cooking on meat quality; wheat proteins – properties of wheat protein; chemical and 8.2010 physical changes during bread-making. Vitamins Water-soluble and fat-soluble vitamins; effect of processing and storage on vitamins; technical roles of vitamins. Pigments Chlorophylls, carotenoids and flavonoids; chemical structures; changes in plant pigments during processing; enzymatic browning reactions and their inhibition. Food flavour Chemical structure and taste; sulphur compounds in vegetables; process and reaction flavours; flavour enhancers. Chemical additives Chemistry and technical roles of food additives: preservatives, antioxidants, anti-browning agents, emulsifiers/stabilizers, sweetening agents and others. Teaching/Learning Methodology Assessment Methods in Alignment with Intended Learning Outcomes The principles and concepts of the chemistry of foods are introduced to the students through lectures with guided reading. Real-life examples and industrial practices are cited in lectures and tutorials to integrate chemistry and its application in food. Assignments and exercises are designed to reinforce learned materials and to facilitate discussions in tutorials. WebCT is used for the dissemination of subject materials, enhancing communication, and providing timely feedback to students. Laboratory work illustrates the chemical properties of food constituents and their reactions under processing conditions. It also helps the students develop their ability to experiment, observe and analyze. Specific assessment methods/tasks % weighting Intended subject learning outcomes to be assessed (Please tick as appropriate) a b c d 1. Exam 50 √ √ √ √ 2. Test 30 √ √ √ √ 3. Lab 20 √ Total 100 % e √ Explanation of the appropriateness of the assessment methods in assessing the intended learning outcomes: 8.2010 Student Study Effort Required Class contact: Lecture 34 Hrs. Tutorial 4 Hrs. Lab 9 Hrs. Other student study effort: Self study (reading on textbooks, reference books, reports etc) 80 Hrs. Lab reports 20 Hrs. Total student study effort Reading List and References 147 Hrs. Essential Food: The Chemistry of Its Components (4th ed.) RSC 2002 McWilliams, M. Food – Experimental Perspectives (5th ed.) Prentice Hall 2005 Clark, N. Food Chemistry Food Trade Press 1992 Bruice, P.Y. Organic Chemistry (5th ed.) Prentice Hall 2007 Coultate, T.P Supplementary 8.2010